Corn Bread with Corn Kernels

English: Springform Pan with the walls loosened from the finished product. (Photo credit: Wikipedia)

By Juvy S. Iliwiliw


Using folding as a technique in baking allows the cook to combine two mixtures or ingredients with markedly different densities. Begin by putting the ingredient or mixture to be incorporated (in this recipe, corn kernels) on top of the batter. Using a large rubber spatula, gently cut down through the center of the batter to the bottom of the bowl and pull the spatula in a circular motion up and over the contents, thereby folding in the corn without overhandling the batter. Rotate the bowl a quarter turn and repeat the motion. Continue just until the ingredient is evenly distributed.

Oatmeal-Raisin Bread

English: whats4dinnersolutions.wordpress.com/2010/08/14/saturday-m... (Photo credit: Wikipedia)

By Juvy S. Iliwiliw


As the most common dried fruit used in baking, raisins provide intense bursts of flavor. Dark raisins, are made by sun drying grapes, most commonly seedless Thompson grapes. Golden raisins, also known as sultanas, are made with the same grapes as dark raisins, but instead of sun-dried, the grapes are bleached with sulfur dioxide and then mechanically dried in a dehydrator, which produces a plump result. Store both raisin types in covered containers at room temperature for up to a month or in the refrigerator for up to 6 months.

Pumpkin Bread With Dates

Pumpkin date bread with hazelnuts (Photo credit: Akane86)

By Juvy S. Iliwiliw


The handsome date palm flourishes in the dessert climates of the Middle East and North Africa and in Southern California. The buttery rich fruits grow in large bunches containing up to a  thousand dates. Varying from oval to elongated, they have a paper-thin skin and a long pit. Dates are classified as soft, semidry, or dry, according to their moisture content. Medjool, Khadrawy, and Halawy are the commonly marketed soft dates. Deglet Noor and Zahidy are the most popular semidry dates. Whole and pitted dates are available year-round.

Orange Nut Bread

Ambersweet oranges, a new cold-resistant orange variety. USDA photo. Image Number K3644-12. (Photo credit: Wikipedia)

By Juvy S. Iliwiliw


Citrus juice and zest are popular flavorings in baked goods. When a recipe calls for both, first remove the zest. Scrub the fruit, then pull a zester or a Microplane grater across the rind to yield thin strips of zest while leaving the pith behind. Wider and longer strips may be removed with a paring knife or vegetable peeler, then cut into smaller pieces. Tools for juicing citrus include a handheld wooden reamer, a reamer set into a bowl with a spout, a mechanical citrus press, and an electric reamer. The juice should be strained to remove seeds and pulp.